23 April 2017

Braised fennel

I hope you are all
having a relaxing Sunday! My day has started very chilled, the sun is
shining, I'm slowly making coffee and some pretzel rolls are
waiting to be eaten. I will head out soon, as the weather really
seems to be lovely, but first I wanted to share a dish with you that
I made yesterday.

This braised
fennel that I pretty much improvised made such a lovely side to our
Saturday night dinner. We had buttery potato mash and a veggie
Schnitzel with it. It was basically comfort food, but kind of with a touch of spring. The liquid of the fennel made a perfect sauce to
moisten the dish a bit, and actually the liquid is probably my
favourite bit. I think that this braised fennel would go with many
kind of dishes, even just with a salad. The cooking only needs some
patience, as I think I cooked it for a couple of hours, just slow
baking in the oven. The preparation itself is not much work, though.

Braised fennel

Ingredients

1 fennel bulb

100 ml vegetable
stock

1 tsp salt

Sprinkle of ground
black pepper

100 ml white wine

3 garlic cloves

100 g grated
cheese (I used a Cheddar and Red Leicester mix)

Method

Cut the fennel
into four slices and remove the hard stalk. Cut the green bits on the
top into finer slices. Put the thin slices on the bottom of an oven
dish and then the larger fennel bits on the top.

Pour the vegetable
stock in and season with salt and pepper. Cover the dish with a foil
and slow bake at about 180 C for one hour. Have a look sometimes, how
the fennel is doing and turn the pieces around midway of the cooking.

Chop the garlic
finely. Once the fennel is already fairly soft, pour the wine in, and
cook some more. At this stage I removed the foil, and also added the
garlic.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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